Ricotta Pancakes

Ricotta Pancakes

Meringue

1 egg white
1 Tbsp sugar

Main batter

1 egg yolk
56g cake flour
1 tsp sea salt
1.5 tsp baking powder
1/3 cup ricotta
1 Tbsp lemon juice
25g melted butter

Make a meringue with whites and sugar.
Whisk egg yolk, ricotta, lemon juice together.
Sift cake flour, salt and baking powder.
Fold flour into yolk mixture – small lumps are fine (so I’ve been viciously told by my sous Chef).
Fold meringue into batter in two parts. Doing it in two parts allows you to loosen the batter up first, then folding the next part in gently to keep the bubbles relatively intact.
Then fold in melted butter.

Heat up a pan on low heat, preferably non stick and lightly coat with oil (I wipe off the excess to get an evenly browned pancake, some people love it with lots of butter to get crispy bits – to each his own – I wanted McDonald’s style).
When it’s hot, place batter in pan and cover with a lid.
Cook until bubbles form and once it’s relatively cooked through and flip, cook until lightly browned and serve.